6 Irresistible Steps to Caramel Butter Pecan Praline Poke Cake Recipe

Name: Caramel Butter Pecan Praline Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box Butter Pecan Cake Mix (15.25 oz); 1.5 to 2 cups Pecans, chopped and toasted; 1 can (14 oz) Sweetened Condensed Milk; 3/4 cup Caramel Sauce; 1/2 cup Unsalted Butter; 1 cup Light Brown Sugar, packed; 1/2 cup Heavy Cream; 1 teaspoon Vanilla Extract; 1/2 teaspoon Salt; 8 oz Whipped Topping, thawed; Extra Caramel and a pinch of Flaky Salt for drizzling

written by :

Eliza Nooman

November 8, 2025

Delicious Caramel Butter Pecan Praline Poke Cake topped with pecans and caramel drizzle.

Jump to Recipe·Print Recipe

Caramel Butter Pecan Praline Poke Cake Recipe is the dessert I pull out when I want pure joy with minimal fuss. If you like buttery crunch, soft cake, and gooey caramel all in one bite, this one checks every box. It looks fancy but is surprisingly easy, thanks to a cake mix and a quick stovetop praline. I have made it for birthdays, potlucks, and Sunday dinners, and it never comes home with leftovers. You do not need special skills, just a few smart steps and a good spoon. Let me show you exactly how I make it a guaranteed crowd pleaser.

Why You’ll Love This Butter Pecan Praline Poke Cake Recipe?

We all need a dessert that wows without stress. This cake brings layers of texture and flavor that taste like a bakery treat, only you control the sweetness and the finish. The base is soft butter pecan cake, then you poke holes and pour in a warm caramel milk mixture that seeps into every bite. On top, a quick brown sugar praline with toasted pecans adds that candy bar crunch. Finish with a light cloud of whipped topping and a drizzle of caramel for shine.

If you have been hunting for a no-fail treat that still feels special, this hits the sweet spot. The balance of salty-sweet caramel, buttery nuts, and tender cake makes it a dessert people remember by name. It is sturdy enough to travel, easy to slice cleanly, and tastes even better the next day. I keep pecans and caramel on hand just for this exact reason.

“I brought this to our office lunch and two coworkers asked for it as their birthday cake. My teen made it next weekend and it turned out perfect. Total keeper.”

Ingredient Notes:

Here is what you will need, plus a few smart swaps I have tested. Nothing fancy, just pantry basics doing big things.

Butter pecan cake mix, 15.25 oz. Follow the box for eggs, oil, and water. If the box calls for different amounts, stick to those. If you cannot find butter pecan, use yellow cake and add 1 teaspoon butter extract and an extra handful of pecans.
Pecans, chopped, 1.5 to 2 cups total. Toast them in a dry skillet for 4 to 5 minutes until fragrant. This boosts flavor and crunch.
Sweetened condensed milk, 1 can (14 oz). This is the silky base that soaks into the poked cake.
Caramel sauce, about 3/4 cup. Use a thick jarred caramel or homemade. If using a squeeze bottle, warm it slightly so it pours.
Unsalted butter, 1/2 cup for the praline topping.
Light brown sugar, packed, 1 cup for the praline. Dark brown sugar works if you want deeper molasses notes.
Heavy cream, 1/2 cup, to make the praline luscious and spoonable.
Vanilla extract, 1 teaspoon, plus a 1/2 teaspoon salt to keep the sweetness in check.
Whipped topping, 8 oz, thawed. For a sturdier finish, beat in 4 oz cream cheese and 1/3 cup powdered sugar until smooth, then fold in the whipped topping.
Extra caramel and a pinch of flaky salt for drizzling on top. Not required, highly recommended.

For the Caramel Butter Pecan Praline Poke Cake Recipe, simple ingredients do the heavy lifting. Toasting the pecans and using a thick caramel are the two moves that make it taste bakery level.

How To Make Butter Pecan Praline Poke Cake?

Before you start

Heat oven to 350°F. Grease a 9×13 inch pan. Toast the chopped pecans in a dry skillet until fragrant, then set aside to cool. Mix the cake according to box directions and fold in 1 cup toasted pecans for extra crunch.

6 irresistible steps

Step 1 Bake the cake. Pour the batter into the pan and bake as directed on the box, usually 28 to 32 minutes. A toothpick should come out clean or with a few crumbs.
Step 2 Poke while warm. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke deep holes about 1 inch apart all over the surface.
Step 3 Mix and pour the soak. Stir together the sweetened condensed milk and 3/4 cup caramel sauce. Pour slowly over the warm cake, letting it sink into the holes. Gently tilt the pan so it spreads evenly.
Step 4 Make the praline. In a saucepan, melt 1/2 cup butter, then stir in 1 cup packed brown sugar and 1/2 cup heavy cream. Simmer for 2 to 3 minutes, stirring, until smooth and slightly thick. Take off heat, add vanilla, salt, and 1/2 to 3/4 cup pecans.
Step 5 Spread the praline. Let it cool for 3 to 4 minutes so it thickens a bit, then spoon it over the cake. It should be pourable but not runny. Cool the cake to room temperature, then chill for at least 1 hour.
Step 6 Frost and finish. Spread whipped topping over the chilled cake. Sprinkle with the remaining 1/2 to 3/4 cup pecans. Drizzle with more caramel and a tiny pinch of flaky salt for sparkle.

Frosting and finish

For the lightest finish, use whipped topping. If you want a richer, sturdier slice, beat softened cream cheese and powdered sugar until smooth, then fold in the whipped topping. Either way, add the frosting only after the cake is fully cool so it does not melt. Here is how I make this Caramel Butter Pecan Praline Poke Cake Recipe feel extra special: a final caramel zigzag and a few big pecan pieces on top for looks.

Storage Options:

This cake has dairy and a caramel soak, so the safest choice is the fridge. Cover tightly and store in the refrigerator for up to 4 days. The texture stays moist and the praline keeps its chew. If you prefer it less cold, let a slice sit at room temp for 15 minutes before serving.

On the counter, you can keep it for up to 6 hours during a party, especially if your home is cool. After that, move it back to the fridge. To freeze, slice and wrap each piece in plastic, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or gently at room temp. This is a great way to make the Caramel Butter Pecan Praline Poke Cake Recipe ahead for holidays with zero stress.

Variations and Substitutions:

No butter pecan mix? Use yellow or vanilla cake mix. Add 1 teaspoon butter extract to the batter and fold in extra toasted pecans to mimic that signature flavor. It is a simple swap that works well.

No heavy cream? Use half and half for the praline. It will be slightly thinner, so let it cool a bit longer before spreading. You can also add an extra tablespoon of butter if needed.

Nut switch Use walnuts or toasted almonds. For a nut-free version, use toasted pumpkin seeds for crunch and skip the praline, then drizzle a little extra caramel on top.

Dairy light Try coconut cream in the praline and a dairy free whipped topping. Use a dairy free caramel if needed. The flavor shifts a bit but still feels decadent.

Flavor twist Stir 1 teaspoon cinnamon into the batter in fall, or add 1 tablespoon bourbon to the praline for a grown up note. A little citrus zest can brighten the frosting if you like a sweet and tangy finish. You can tweak the Caramel Butter Pecan Praline Poke Cake Recipe to fit your vibe without losing the magic.

Common Questions

Can I make it a day ahead? Yes. In fact, it is better the next day. Assemble through the frosting, cover, and chill. Add the final caramel drizzle just before serving so it looks fresh.

How big should the poke holes be? Use a wooden spoon handle or a thick straw. You want holes big enough so the milk caramel mixture seeps in, about the size of a dime, spaced an inch apart.

Why did my cake turn soggy? Most likely too much soak or the cake was overbaked and then flooded. Stick to the amounts listed, pour slowly, and stop if it looks like it is pooling heavily on top.

Can I use homemade caramel? Absolutely. Just make sure it is thick and not too hot when mixing with the condensed milk. Warm, not boiling, gives the best texture.

Can I halve the recipe? Yes. Bake in an 8×8 inch pan. Start checking for doneness around 23 to 25 minutes. Keep the praline amounts proportional and do not overdo the soak.

A Sweet Finish You Will Make Again

If you want a dessert that is easy, impressive, and tastes like a hug, this is it. The mix of butter pecan cake, caramel soak, and praline topping hits every craving without complicated steps. My best advice is to toast the pecans, use a good caramel, and give the cake time to chill before frosting. I hope you make this soon and share it with your favorite people. When you need a sure win, the Caramel Butter Pecan Praline Poke Cake Recipe delivers every time.

Caramel Butter Pecan Praline Poke Cake

Author: alhaouil
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and decadent poke cake filled with caramel and topped with a crunchy praline topping, perfect for any celebration.

Instructions

Preheat oven to 350°F and grease a 9×13 inch pan. Toast the chopped pecans in a dry skillet and set aside.
Prepare the cake mix according to box directions and fold in 1 cup of toasted pecans.
Pour batter into the pan and bake for 28 to 32 minutes until a toothpick comes out clean.
Let the cake cool for 10 minutes and poke holes about 1 inch apart on the surface using a wooden spoon handle.
Stir together the sweetened condensed milk and caramel sauce, pour over the warm cake, and let it sink into the holes.
In a saucepan, melt butter, stir in brown sugar and heavy cream, then simmer for 2 to 3 minutes until smooth. Add vanilla, salt, and remaining pecans.
Spoon the praline over the cake, let it cool, then chill for at least 1 hour.
Spread whipped topping over the chilled cake, sprinkle with remaining pecans, and drizzle with caramel and a pinch of flaky salt.